Tis the Season for Fruit Pizza!!

I love this time of year because I can actually afford fresh fruit for a change!   The colours alone make me drool : Reds, purples, yellows, oranges, pinks and greens!  So amazingly beautiful to look at and so yummy to eat.

Our favourite fruit inspired recipe around here is fruit pizza.  I made my first one of the year a couple of weeks ago when the whole family was home. It’s hard to stop at one piece so make sure you have a few people around when you make this!

The recipe is super simple and the biggest amount of time in prep is spent on washing and cutting the fruit.

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (8 ounce) package cream cheese
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
  3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
  4. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
  5. Arrange desired fruit on top of filling, and chill.

You start with a sugar cookie base.  The recipe may seem to yield a small amount but there is a trick to this.  Don’t double it!  It makes a soft dough which will easily cover a typical pizza pan. You just need to dip your spoon or spatula in flour to push the dough to the edges and press it in.  Make sure it’s even all over before you bake it.  Watch that you don’t overbake…usually about 8-10 minutes is plenty (at 350*F)

While your cookie crust is baking , prepare your fruits.  Crust will need to cool down so you will have plenty of time to gather all of your wonderful fruity ingredients.  I typically stick to mostly fresh fruit but opt for canned pineapple and canned mandarins(this time I didn’t have mandarins so I went with canned peaches).  I like to do two flavours of canned fruit so that I can use the juice for the glaze. (more on that later).

I am a little possessive over how the fruit pizza is laid out.  This is one dish that NEEDS to present itself as good or better than it tastes.  This is all about presentation.  Making a pattern with the fruit also allows each serving to have all of the fruits.   I like to place a kiwi slice in the middle and build out from there. Depending on what fruits you have locally available, you can decide which fruits you have more of which would mean that they would be more to the outside.

Once the cookie crust is cooled you can spread the cream cheese filling and begin to lay out your fruit.  This goes fairly quickly. At this point you can also make your glaze as it needs to cool quite a lot before pouring over the pizza.   Glaze is simply a way of preserving the fruit and keeping it from drying out in the refrigerator.  I don’t sweeten the glaze.  I just use the juice from the canned fruit, a bit of water and some cornstarch.  Boil until thick, cool and pour over finished fruit pizza.  The whole thing is then ready to chill for a couple hours till serving time!

You gotta admit….it looks awesome…but the TASTE? Oh my. It’s heavenly.

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